PENNE CON FUNGHI E MELANZANE
This pasta dish is great with porcini mushrooms but they might be a little bit pricey so just regular crimini or portobello mushrooms will do fine. Also romano or parmesan cheese is an awesome addition for the dish.
Provided by Be Nutritious
Categories One Dish Meal
Time 1h20m
Yield 4 bowl, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
- After 1 hour clean the eggplant under cold running water and pat dry.
- Chop the eggplant and mushrooms into cubes.
- In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
- Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes.
- Meanwhile cook the pasta according to a package instructions.
- Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
Nutrition Facts : Calories 429.4, Fat 9.5, SaturatedFat 5, Cholesterol 24.2, Sodium 35, Carbohydrate 75.9, Fiber 13.6, Sugar 5.3, Protein 9
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Living Sunday
[email protected]Overall, I thought this dish was just okay.
Md Anu
[email protected]The eggplant was a bit overcooked.
Lexie Madden
[email protected]I found that the dish was a bit too oily for my taste.
Lossert Metusalem
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
abdelghani djadi
[email protected]I served this dish with a side of roasted vegetables and it was a perfect meal.
Tri Lagutap
[email protected]This dish is a great vegetarian option.
Handro Steyn
[email protected]I would recommend adding a bit more garlic to the dish.
suzal Rae
[email protected]The instructions were easy to follow and the dish came out perfectly.
Tolder
[email protected]This dish is a great way to use up leftover eggplant.
Muhammad Zobair
[email protected]I'm not a huge fan of eggplant, but this dish changed my mind. The combination of flavors was amazing.
Aqib Tanoli
[email protected]I made this dish for my family and they loved it! The eggplant was especially delicious.
Anaya Malik
[email protected]This dish was a hit! The flavors of the mushrooms, eggplant, and penne were perfectly balanced. I will definitely be making this again.